Sage Pot Roast

Ingredients

• 1 (5 pound) lean boneless beef chuck roast
• 1 tablespoon cooking oil
• 2 teaspoons rubbed dried sage
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon pepper
• 1 cup beef broth
• 6 medium red potatoes, cut in half
• 4 carrots, cut into 2 inch pieces
• 2 medium onions, quartered
• 5 teaspoons cornstarch
• 1/4 cup water

Instructions

1. In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and pepper. Add beef broth.
2. Cover and bake at 325 degrees F for 2 1/2 hours.
3. Add potatoes, carrots and onions.
4. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked.
5. Remove roast and vegetables to a serving platter and keep warm.
6. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.

Nutrition

Per serving: 301 calories, 59 mg sodium, 82 mg cholesterol, 16 gm carbohydrate, 27 gm protein, 14 gm fat

Exchanges per one serving (prepared with low-sodium beef broth and without added salt): 3 lean meat, 1 starch, 1 vegetable

Attribution

Taste of Home magazine - December/January 1994